This roasted capsicum sauce is the perfect balance of sweet and salty, adding a kick of flavour and colour to grazing plates, salads or to accompany grilled meats.
Ingredients
- 1 red capsicum (deseeded and cut into quarters)
- ½ cup walnuts (toasted)
- 4 Tbsp tahini
- 2-4 Tbsp water
- 1-2 Tbsp red wine vinegar
- 2 tsp maple syrup
- ½ tsp paprika
- ½ tsp chilli flakes
Method
- Start by preheating the oven to 200 degrees celsius, fan bake.
- Add the capsicum to a large baking tray, drizzle with olive oil and season with salt. Pop into the oven and roast until soft and slightly charred, around 15 minutes.
- Add the roasted capsicum to a blender along with the remaining capsicum sauce ingredients. Blend until smooth and creamy and a similar consistency to hummus.
Complete the meal: Middle Eastern-Inspired Buddha bowl with Tabouli, Halloumi and Roast Capsicum Sauce
